Jellied Chicken
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Chop the meat, season with salt and pepper, and place in a wet mould. Pour over the broth and leave until cold, when it should be a firm jelly.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 37. The excerpt below is the record exactly as published.
Jellied Chicken. This is a good method of utilizing an old fowl. Prepare and cook as for boiled fowl until the meat readily leaves the bones. An onion may be added if wished.
Cook this with the app: pantry check, scaling, and the assistant.